Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Master bartender Wayne Collins prefers using premium, naturally sweetened tonic water in this punch. Q Tonic, made with agave nectar, and Fever-Tree, sweetened with cane sugar, are both excellent brands. (They're available at amazon.com.) More Party Punch Recipes

Wayne Collins
April 2010

Gallery

Credit: © Tina Rupp

Recipe Summary

Yield:
Makes about 24 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a punch bowl, combine the gin, vermouth, elderflower and peach liqueurs, Lemon Syrup and apple juice. Refrigerate until chilled, about 4 hours. Stir in the tonic water and sparkling water. Add ice and garnish with the apple, peaches, cucumber and mint leaves.

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